Restaurant Chef, Steakhouse (Caesars New Orleans)

The Restaurant Chef at The Steakhouse is responsible for overseeing all culinary operations and food preparation activities within The Steakhouse, ensuring exceptional food quality, consistency, and presentation. This role provides hands-on leadership to the kitchen team, directing daily operations, maintaining food safety and sanitation standards, controlling labor and food costs, and driving operational efficiency. The Restaurant Chef collaborates with restaurant leadership to deliver an outstanding guest experience while fostering a culture of teamwork, accountability, and culinary excellence. Through effective planning, execution, and team development, this position ensures the highest standards of service and supports the overall success and profitability of the restaurant.

• Manages the day-to-day operation of the assigned restaurant in accordance with established policies and procedures.
• Establishes and administers training programs within the assigned restaurant.
• Directs the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards.
• Coordinates the maintenance and development of methods for quality preparation of food; assists in the maintenance and development of procedures for food service and present menu items for maximum customer satisfaction.
• Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum labor hours.
• Ensures that available facilities are adequate for the performance of duties by assigned personnel.
• Administer all aspects of food preparation.
• Plans all daily and special event menus as directed.
• Recommends changes on all standard menus and consistently strives through menu planning to improve food costs, volume, quality, attractiveness and efficient preparation of all food related items.
• Recommends quality and quantity of items to be purchased.
• Conducts inspections of all assigned areas, and administers safety policies and procedures.
• Counsels, guides, instructs personnel in the proper performance of their job duties.
• Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated.
• Monitors appearance of food served and communicates deviations from standard to the Room Chef.
• Acts immediately on all customer comments to ensure that corrections are made when possible.
• Performs assigned input work in compiling annual budgets.
• Prepares and coordinates the periodical performance review of assigned personnel.
• Recommends changes including hiring, promotion, demotion and release of personnel, recommends wage and salary adjustments for personnel within established limits.
• Acts as a role model to other employees and always presents oneself as a credit to Harrah’s and encourages others to do the same.
• Meets the attendance guidelines of the job and adheres to regulatory, departmental and company policies.

• Must be a graduate of post high school, two year Culinary Arts School or equivalent technical training in food and beverage field substituted on a year-to-year basis.
• Five years restaurant industry work, including two years in food preparation and service and three years in supervision is required.
• Must have at least 6 years’ experience in a large volume food establishment including banquets, buffets, and specialty restaurants.
• Previous experience in large buffet service preferred.
• Must possess excellent customer service, employee relations and leadership skills.
• Knowledge of all phases of beverage administration, cost control and familiarity of all beverage services required.
• Must be able to get along with co-workers and work as a team.
• Must present a well-groomed appearance.

Additional Requirements:

• Must be able to maneuver to all areas of the casino, including all food and beverage service areas.
• Must be able to coordinate multiple tasks at one time.
• Must be able to compile, compute and analyze pertinent data needed for reports.
• Must be able to negotiate with diverse departments.
• Must be able to communicate clearly and tactfully.
• Must be able to implement strategic vision and plan into day-to-day operations.
• Must be able to tolerate areas containing secondary smoke.
• Must be able to work at a fast pace and in stressful situations.
• Must be able to read, write, speak and understand the English language.
• Must be able to respond to visual and aural cues.